Ingredients
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1 pound lean ground beef
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1 medium onion, finely chopped
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2 cloves garlic, minced
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4 cups beef broth
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1 can (14.5 ounces) diced tomatoes, undrained
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2 medium potatoes, peeled and diced
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2 carrots, sliced
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2 celery stalks, sliced
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1 cup frozen green beans
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1 cup frozen peas
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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Salt and black pepper to taste
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1 tablespoon olive oil
Instructions
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In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 3 minutes.
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Add the minced garlic and cook for an additional minute until fragrant.
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Add the lean ground beef to the pot. Cook, breaking it apart with a spoon, until browned and no longer pink.
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Pour in the beef broth and diced tomatoes with their juice. Stir to combine.
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Add the diced potatoes, sliced carrots, and sliced celery to the pot. Stir in the dried thyme and oregano.
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Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 15 minutes, or until the potatoes and carrots are tender.
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Add the frozen green beans and peas to the pot. Continue to simmer for another 5 minutes until the vegetables are heated through.
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Season the soup with salt and black pepper to taste.
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Remove from heat and serve hot. Enjoy with crusty bread if desired.